Cream soup Vichyssoise



This is an excellent example of how humble ingredients such as potato, onion and leeks can be turned into a spectacularly good soup. It is traditionally served chilled and tastes far better this way. Because of the addition of the starchy potato, this soup does not include a bechamel sauce.

SERVES 6

- 1 225 g [½ lb] potatoes
- 1 large leek
- 2 large onions
- 850 rnl [1½ pt] chicken stock
- salt
- freshly ground black pepper
- 250 ml [½ pt] cream
- 25 g [1 oz] butter

For the garnish:

- 1 small bunch of chives


1 Peel and chop potatoes and onions. Wash the leek, remove most of the green part and discard. chop.

Vichyssoise 2 Melt the butter in the saucepan and sweat the potato, onion and leek for about 10 minutes or until soft.

3 Pour over the stock and simmer, covered, for 25 minutes or until the vegetables are tender.

4 Reduce the contents of the pan to a puree using a vegetable mill, sieve or liquidizer.

5 Taste and season lightly with salt and freshly ground black pepper. Allow the soup to cool, then stir in the cream.

6 Chill the soup for about 3 hours. Just before serving, chop the chives and sprinkle over the soup.

Variation

  • A really nourishing soup can be made of watercress (which contains vitamin A, vitamin C and iron) and potato. Wash one large bunch of watercress, remove tough stalks and chop. Reserve a few leaves for garnish. Peel and dice 450 g [1 lb] potatoes. Continue as for vichyssoise from step 2 and garnish with reserved watercress sprigs.
  • navigation:
    Recipes home
      English cuisine
        Soup
          Stock based
          Hearty Soups
          Puree Soups
          Cream soups
            Cream how to...
            Cream of Lettuce Soup
            Cream of Spinach soup
            Cream of Fish Soup
            Vichyssoise
        Sauces
        Meat
        Salads
        Vegetables
        Desserts
      *** Star recipes ***
      Healthy food
      About us
      Content
      

      Glossary

     
    Web SuperCooking.NET

    Step-by-Step cooking guide on SuperCooking.Net copyright © 2006-2010 by Quid United Ltd.
    About all question please contact: supercooking @ quidunited.co.uk